Classic White Dressing

8 cups French bread, cubed, stale
1 1/2 cup whole milk
2 cups onions, diced
2 cups celery , diced
2 1/2 cups chicken broth
1/4 cup chopped fresh sage
1/4 cup chopped fresh parsley
3 eggs, beaten until frothy
salt and pepper to taste

Preheat the oven to 375*F. Grease a 2 qt. casserole dish, place on a foil-lined baking sheet.

Soak the bread in milk in a large bowl while preparing other ingredients.

Sweat onion and celery in butter in a nonstick skillet over medium high heat. Cook until softened 6 to 8 minutes, remove from heat.

Stir in broth, onion mixture and herbs into soaked bread, Gently stir in eggs, salt and pepper, then pour into prepared dish, Bake 1 hour or until center is set.

Makes 8 cups

Oyster Dressing

8 cups sourdough bread, cubed, stale
1 1/2 cups whole milk
4 strips thick-sliced bacon, diced
2 cups leeks, sliced
1 cup celery, diced
2 cups fresh-shucked oysters about 40
2 1/2 cups chicken broth
1/4 cup fresh sage, chopped
1/4 cup chopped fresh parsley
3 eggs, beaten until frothy
salt and pepper to taste

Preheat the oven to 375*F. Grease a 2 qt. casserole dish and place on a foil lined baking sheet.

Soak bread in milk in a large bowl while preparing other ingredients. Sauté bacon in large nonstick skillet until crisp, then transfer to a paper towel lined plate and set aside.

Sweat onion and celery in butter over medium high heat in the same skillet until softened, 5 minutes. Add oysters and cook 2 minutes, remove from the heat.

Stir in broth, oyster mixture, herbs and bacon into soaked brad. Gently stir in eggs, salt and pepper, then pour into prepared dish. Bake for 1 hour or until center is set.

Makes 8 cups

Country Ham & Cornbread Dressing

4 cups French bread cubed, stale
4 cups cornbread, cubed, stale
1 1/2 cups whole milk
1/2 lb. country ham, cubed
1 Tbsp. fresh rosemary
1 stick unsalted butter 2 cups onions, diced
2 cups celery, chopped
2 1/2 cups chicken broth
1/4 cup chopped fresh sage
1/4 cup fresh chopped parsley
3 eggs, beaten until frothy
salt and pepper to taste

Preheat the oven to 375*F. Grease a 2 qt. casserole dish placed on a foil-lined baking sheet.

Soak both breads in milk in a large bowl while preparing other ingredients. Sauté ham in oil in a nonstick skillet over medium high heat, 3 to 4 minutes. Add rosemary and cook 1 minute, transfer ham to bread mixture.

Sweat onions and celery in butter in the same skillet over medium high heat until softened, 6 to 8 minutes.

Stir broth, onion mixture and herbs into bread mixture. Gently stir in eggs, salt and pepper, then pour into prepared dish. Bake for 1 hour or until set in center.

Makes 10 cups.